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🍰 Classic Linzer Torte

592 kcal · 70 min · 4 servings

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Ingredients

Instructions

  1. 1. Put flour, hazelnuts, sugar, and spices into a large mixing bowl.
  2. 2. Add the butter cut into small cubes and one egg.
  3. 3. Mix everything briefly with the mixer's dough hook until coarse crumbs form.
  4. 4. Then quickly knead the mixture by hand into a smooth dough.
  5. 5. Roll out two-thirds to three-quarters of the dough slightly larger than your pan.
  6. 6. Line the pan with it to form a crust.
  7. 7. Press the dough into the pan with your hands if you are in a hurry.
  8. 8. Prick the base several times with a fork to prevent air bubbles.
  9. 9. Roll out the remaining dough thinly (5 mm).
  10. 10. Cut the thin dough into long strips.
  11. 11. Fill the dough into a piping bag to pipe lattice strips onto the filling later.
  12. 12. Stir the jam until smooth.
  13. 13. Spread it evenly over the dough base.
  14. 14. Place the dough strips in a lattice pattern on top.
  15. 15. Pipe the lattice directly onto the jam if you used a piping bag.
  16. 16. Bake the torte at 180 degrees Celsius fan-forced for 40 minutes.
  17. 17. Let it cool completely on a wire rack afterwards.
  18. 18. The cake stores well and tastes even moister after 1 to 2 days as the flavors meld together.

Nutrition per serving